One-Pot Sweet Potato, Pea, Spinach and Lentil Curry

This warming, vegetarian curried stew comes together in less than 30 minutes. Plus, it is the perfect dish for leftovers as the flavours only get better!

Meal Prep


  • Cook the onion, ginger, chilli and garlic;
  • Add the spices.
  • Add the diced potatoes.
  • Add the lentils, stock and butter; simmer for 15-20 minutes.
  • Add the frozen peas and spinach; simmer for 5 minutes.
  • Serve with a dollop of yoghurt, fresh herbs and chilli.


  • Frying the spices in oil, also known as blooming, intensifies the overall flavour of the dish, by infusing their flavour into the oil and the entire dish.
  • We like to add the spices after we have sautéed the aromatics, as we don't want the spices to burn. Burnt spices taste bitter and will tarnish the dish.

This recipe serves four, if you are cooking for two simply halve the recipe.

  • 1 brown onion (diced)
  • 2 Tbsp ginger (grated)
  • 1 red chilli (finely chopped)
  • 1 garlic clove (crushed)
  • 1 Tbsp + 1 tsp curry powder
  • 1 tsp garam masala
  • 1 tsp cumin seeds
  • 2 medium agria potatoes (cut 2-3cm cubes)
  • 2 x 400g tin brown lentils (drained and rinsed)
  • 2 cup chicken stock  
  • 25g butter
  • 1 bag of baby spinach
  • 1 cup frozen green peas
  • Coconut oil
  • Salt and pepper

  • ⅓ cup fresh herbs - mint or coriander (finely chopped)
  • 1 red chilli (finely chopped)
  • ⅓ cup greek yoghurt
  1. In a large pot (with a lid), heat coconut oil over medium heat, add the onion, ginger, chilli and garlic; season with salt and cook for 5-10 minutes or until softened. Add the curry powder, garam masala and cumin seeds, and cook for another couple of minutes or until fragrant.

  2. Add the diced potatoes and mix well to coat in the onion and spices.

  3. Add the lentils, stock and butter, place the lid on the pot and bring to a boil before reducing to a simmer. Simmer for 15-20 minutes or until the potatoes are cooked.
  1. Add the frozen peas and spinach; simmer uncovered for 5 minutes or until peas are cooked.
  1. Serve with a dollop of yoghurt, fresh herbs and chilli.


  • Swap spinach for kale.

  • Swap potato for sweet potato.


  • For a creamier curry 2 cups of stock for 1 can of coconut milk or cream and ½ - 1 cup cup of water or stock (depending on the consistency you like).